Overnight Breakfast Casserole Packed with Goodies

Ingredients 0/12

Step 1

Warm a large skillet over medium-high heat. Cook the sausage, breaking it up as it browns, until it’s crumbly and cooked through, about 5 to 7 minutes. Take it off the heat and let it cool for a few minutes. Then, transfer it to a big mixing bowl.

Step 2

Add the hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to the bowl with the sausage. Stir everything together until well combined. Pour this mixture into a greased 9x13-inch baking dish, spreading it out evenly.

Step 3

In another bowl, whisk together the eggs, evaporated milk, half-and-half, salt, and pepper. Pour this egg mixture over the hash brown mixture in the pan. Cover the dish tightly with foil and pop it in the fridge for at least 8 hours or overnight.

Step 4

When you’re ready to bake, take the casserole out of the fridge about 30 minutes before cooking so it can come closer to room temperature. Sprinkle the Cheddar cheese over the top and cover it again.

Step 5

Preheat your oven to 350°F (175°C). Bake the casserole covered for 45 minutes, then remove the foil and bake for another 15 to 20 minutes until the cheese is melted and bubbly. Let it sit for about 10 minutes before slicing and serving—it helps everything set up nicely.